Microstructural, Rheological, and Melting Behavior of Plant-Based Frozen Desserts Produced From Soy and Pea Protein Isolates

IF 2.5 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of texture studies Pub Date : 2025-07-30 DOI:10.1111/jtxs.70035

Didem Sözeri Atik, Richard W. Hartel

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引用次数: 0

Abstract

Despite the growing interest in plant-based frozen desserts, they still have significant difficulties mimicking the microstructural properties of dairy ice cream using plant-based ingredients. Therefore, the impact of mono and diglyceride (MDG) and polysorbate 80 (PS80) at 0.15% and 0.30% levels, as well as different stabilizer levels (0%, 0.2%, and 0.4%) on the microstructural, rheological, and melting behavior of plant-based frozen desserts produced from soy and pea protein isolates was evaluated to provide a comprehensive understanding regarding their structure. The mean ice crystal size values of the samples were not affected by changing emulsifier type, level, stabilizer level, and protein source, whereas the partial coalescence was found to increase with increasing amounts of PS80. The samples containing MDG had higher total drip-through compared to those with PS80. This study provides a more comprehensive understanding of the effect of ingredients on the microstructure and meltdown properties of plant-based frozen desserts.

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由大豆和豌豆分离蛋白制成的植物性冷冻甜点的微观结构、流变学和融化行为

尽管人们对植物性冷冻甜点的兴趣越来越大，但用植物性成分模仿乳制品冰淇淋的微观结构特性仍然存在很大困难。因此，我们评估了0.15%和0.30%水平的单甘油酯和双甘油酯（MDG）、聚山梨酸酯80 （PS80）以及不同稳定剂水平（0%、0.2%和0.4%）对大豆和豌豆分离蛋白生产的植物性冷冻甜点的微观结构、流变学和熔化行为的影响，以全面了解它们的结构。不同乳化剂类型、添加量、稳定剂添加量和蛋白质来源对样品的平均冰晶尺寸值没有影响，而部分聚结现象随着PS80添加量的增加而增加。与含有PS80的样品相比，含有MDG的样品具有更高的总滴漏率。本研究更全面地了解了配料对植物性冷冻甜点微观结构和熔融特性的影响。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of texture studies 工程技术-食品科技

CiteScore

6.30

自引率

9.40%

发文量

审稿时长

>24 weeks

期刊介绍： The Journal of Texture Studies is a fully peer-reviewed international journal specialized in the physics, physiology, and psychology of food oral processing, with an emphasis on the food texture and structure, sensory perception and mouth-feel, food oral behaviour, food liking and preference. The journal was first published in 1969 and has been the primary source for disseminating advances in knowledge on all of the sciences that relate to food texture. In recent years, Journal of Texture Studies has expanded its coverage to a much broader range of texture research and continues to publish high quality original and innovative experimental-based (including numerical analysis and simulation) research concerned with all aspects of eating and food preference. Journal of Texture Studies welcomes research articles, research notes, reviews, discussion papers, and communications from contributors of all relevant disciplines. Some key coverage areas/topics include (but not limited to): • Physical, mechanical, and micro-structural principles of food texture • Oral physiology • Psychology and brain responses of eating and food sensory • Food texture design and modification for specific consumers • In vitro and in vivo studies of eating and swallowing • Novel technologies and methodologies for the assessment of sensory properties • Simulation and numerical analysis of eating and swallowing